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Marinade: 2 lbs of pork loin, cubed 3 cloves of garlic, chopped 3/4 cup of dark beer, chica de jora or dry white wine ½ cup aji panca paste (or 1 tsp chili powder)

2 Tlbs white vinegar 1 tsp of paprika 1 tsp of oregano 1 tsp of cumin 2 bay leaves salt & pepper to taste

Adobo: 1 small red onion, sliced 2 cloves of garlic, chopped 1 large tomato, chopped and seeded 1/2 cup of fresh green peas salt & pepper to taste

Instructions: Mix the pork with all the ingredients for the marinade in a large bowl or pot and leave refrigerated overnight. Bring to a boil and simmer one hour. Add onion slices, garlic and tomato and simmer 30 more minutes. Serve with rice and sweet potatoes. Serves 8.

Thank you Rosario Caceres for this delicious recipe! We enjoyed it with the traditional Peruvian drink "chicha morado", which is juice made from purple corn.


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